Category Archives: pizza

pizza dough (4 small pizzas)

After years on the shelf Ollie’s pizza recipe is finally getting a workout.

700 g hard flour
100 g wholegrain durum flour
650 ml lukewarm water
15 g yeast
15 g salt
25 ml olive oil
Combine water and yeast well, add to rest of ingredients and knead, preferably in a mixer with a dough hook, for 10 mins. Divide dough into 4, put in separate bowls and cover with gladwrap, and leave in a warm place for a couple of hours or until doubled in size. Put in the fridge for 1-24 hours. Take out and allow to recover while you preheat the oven (with pizza stone I hope) as hot as it will go. For a drier thinner style use 500 ml water and 50 ml olive oil. Take a portion of dough and stretch+roll out on a well-floured surface.
For a baked pizza lay up your toppings and put straight into the oven. Getting the pizza into the oven is an art in itself I won’t claim to have mastered. Leave in long enough for the toppings to cook together well and base to be baked through.
Another technique is to baste the dough with the tomato base or (if a white pizza) oil, then bake until dough is set. You can pre-bake all you bases this way and then lay up the final toppings before finishing in the oven. This makes getting the uncooked base into the oven easier and speeds up final serving.
For a grilled pizza brush dough with garlic oil and put in the oven oiled side down. Leave in until bottom is starting to brown, take out, lay up your toppings, then put back in the oven. The toppings need only melt for the pizza to be done.


This is a catch-all post for pizza topping ideas. I assume you already have your dough.
Chanterelle, Radicchio, and Pancetta Pizza (enough for 2 small pizzas)

6 tablespoons extra-virgin olive oil
8 ounces fresh chanterelles, cleaned, sliced
1 1/2 tb plus 2 tsp finely chopped fresh thyme
1 tsp lemon juice
3 cups thinly sliced radicchio (about 1 small head)
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 cup (packed) Italian Fontina (such as Val d’Aosta), coarsely grated (about 4 ounces)
1 fresh mozzarella cheese, drained, halved, thinly sliced
2 ounces thinly sliced pancetta (Italian bacon), very coarsely chopped
Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in lemon juice and season. Set aside.
Heat remaining oil over high heat. Add radicchio, leek, and 1 tablespoon thyme, season, sauté until just wilted, about 2 minutes. Set aside.
Scatter Fontina and mozzarella on pizza. Top with radicchio mixture, then mushroom mixture. Sprinkle over pancetta and 1 teaspoon thyme. Bake pizza.
Four cheese white pizza
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
3 ounces soft fresh goat cheese, crumbled
1/2 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced fresh basil
Mix remaining 2 tablespoons olive oil and garlic. Brush pizza dough with some of the oil, bake for 1 minute with oiled side down.
Top browned side with mozzarella cheese and goat cheese, leaving. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza. Drizzle remaining garlic-oil over pizza. Sprinkle with basil.